THE SMOOTH SANDWICH cookie called macaron (pronounced mack-ah-ROHN, as opposed to the bumpier, coconut-flavored mackah-ROON) is popping up in smalltown bakery cases, on wedding day sweets tables and all over Instagram, where tried-and-true flavors such as chocolate and pistachio sit alongside trendier ones—from the delicate (rose, orange blossom) to the dramatic (black licorice, cognac).
These naturally gluten-free treats, which call for fine almond flour, confectioners’ sugar and egg whites, shine like little jewels. But the ideal macaron tastes as good as it looks: Two uniform meringue cookies with a crisp exterior and a melt-in-your-mouth interior hug silky buttercream, decadent ganache or tart jam filling.
Their star first rose back in 1792 in the French city of Nancy. That year, French revolutionaries abolished religious congregations. So, two nuns—Sisters Marguerite and Marie-Elisabeth…